Food And Nutrition II
Strand 7 Standard 3
1 class periods of 70 minutes each
The students will learn how to make a stock based soup.
Students will apply and prepare a liquid from cooking meat, poultry, fish and vegetables using a mirepoix.
Teacher and student step-by-step instructions are found below in the "Stock Based Soup Lab Lesson Plan" attachment.
As students are cooking, assess their cooking skills with measuring, safety, following directions and working well together as a group. Fill out the lab sheet and give each kitchen a grade for the experience.